New season menu: Indigo

If you’d grown fond of walking into Rahul Akerkar’s signature restaurant, Indigo, tossing aside the menu and asking the (impeccably polite) wait staff for “the usual”, you’re in for a bit of a shock. The chef is in the house, and he’s decided to shake things up a bit; a big bit. The all-new menu at the restaurant does away with familiar favourites, but takes care to replace them with dishes that are destined to reach favourite status soon enough. Vogue.in tried, and loved, the chevre in phyllo pastry with a shot gazpacho and the loin of yellow-fin tuna. Dessert lovers may want to experiment with the apple shortbread drizzled with gruyere. An acquired taste? You get to decide.

We asked Chef Akerkar to give us a few details on the menu, along with his personal favourites

What prompted the change of menu?
“ Well, it’s something we do regularly but haven’t now for over a year because we’ve been so busy, so it’s not a new practice. This time we’ve made it lighter, and used a lot of seasonal vegetables and produce. Everything’s new apart from the Lobster Bisque which has been there since the beginning.”

Do you have any personal favourites on the new menu?
“I like the pork chops. It used to be that pork in India was quite bad, but we now have a new supplier and so now the chops are really very good. There is also a version of my grandmother’s recipe for sea bass which, naturally, I do like very much.”

There are a few old favourites, like the Tarte Tatin, missing from the new menu. Why the decision to get rid of them?
“Well, you know, it’s good to try new things. We have other, really good replacements like the new dessert, the Passion Fruitcurd Brulee and Green Tea Couscous with Caramelized Banana.”